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"/ck/ - Food & Cooking" is 4chan's imageboard for food pictures and cooking recipes.
What is the optimal age for a whiskey aged in new oak like a bourbon or rye?
What is the second best cork type behind BIG WHITE CORK?
info: types of tea, where to get tea, how to brew tea
https://rentry.org/teageneral
previous thread: >>21240422
No webm thread. Let's fix it
https://nypost.com/2025/03/28/lifestyle/hooters-will-institute-a-re-hooterization-with-a-big-change-to-restaurants/
>Had a mental breakdown
Any other chefs who pushed themselves to the limit?
room temperature water is disgusting
Ingredients:
- 2 cups of wheat flour
- 1/2 cup of dried and powdered cow dung (gobar)
- 1/4 cup of water
- 1 tablespoon of vegetable oil
- Salt to taste
Instructions:
1. In a large container, mix together the wheat flour and powdered cow dung.
2. Add the water and mix until a uniform dough forms.
3. Add the vegetable oil and salt, and mix well.
4. Cover the dough and let it rest for 30 minutes.
5. Divide the dough into 6-8 equal parts.
6. Roll out each part into a thin circle.
7. Cook the rotis in a pan or on a grill for 1-2 minutes on each side, until they're golden brown and crispy.
Anyone tried it?
Dear Diary,
SO I am not drinking alcohol for Lent. Feels ok, it's good to know that I can, even if I am thinking about it on the regular.
It's interesting to note which drinks keep popping up as 'I'd really enjoy one of those right now'.
Also interesting to note how much time is written off in the drinking part (the enjoyable bit) and the aftermath hangover (the shitty wasted time bit).
Funny thing is during this time I've bought over £200 worth of whisky, and am going out sometime today to buy about £40 of a Belgian Abbey style beer to stockpile because it's on offer.
Not drinking it, but getting it in for after Lent and after Easter Sunday.
The whisky will last about a year, the beers about 2-3 weeks.
Eat soup. Mouth hot.
But together? Harmony.
bloom.webm edition
If you're new and confused, start here: https://pastebin.com/UEzwuyLz
If you're old and confused, remember to submerge your cloth filter?
Previous thread: >>21257665
Nowhere in the name does it indicate that this needs to be on the stick. The stick is unnecessary.
When you realize this, you have become a genious and just handle those corn doggies with your bare hands.
I do prefer the minis, though.
>bakes chicken sausges
>potatoes with cheesie sauce
>grilled eggplant
>grilled cchini
>bowl of a light rice and pea soup
Post your dinners please
>inb4 ”its ranch dressing you fucking retard” no it’s not Clyde
>50 different IPAs
>those nasty ass fruit juice beer abominations that are suddenly everywhere
>skunked macros from other countries.
And the IPA I got is gross, as expected. Sweet, unbalanced, and with a weird aftertaste. There's a whiff of a hop in there but pretty sure they just used one for the whole batch.
Beer must be losing subscribers in droves, there's so much more enjoyable alcoholic beverages out there where a true variety in style exists at all price points.
>3 drops of sesame oil
>a small splash of fish sauce
>a large splash of siracha
>about two tablespoons of mid heat hot sauce
>about a tablespoon of balsamic vinegar
Is it possible to make it at home?
For me, it's the Jr. Jumbo Jack from Jack in the Box.
I LOVE beef. When it came to pork, I liked smoked ribs, pulled pork, bacon.. but pork chops and loin roasts never really did it for me.
Fast forward to today. I bought a boston butt roast to make into jerky (when I make it I like the fatty bits so I figured since it doesn't last a week anyway, a butt roast would make a lot of fatty jerky). Just for shits, I cut a bout an inch thick piece of both with and across the grain, and decided to just cook them like a steak as a snack to munch on thinking it'd be tough and gross.
IT WAS FUCKING DELICIOUS. Ribeye? Not quite but it was comparable to sirloin or NY strip in its overall flavor. Why isn't this a thing, especially considering it's $1.80 a fucking pound???
Assume you're hungry and have a big appetite.
Half a pound?
Was it just because of anime?
Mine is this and white one. But I'm in an abusive realtionship with them because they make my heart hurt.
>inb4 insert in your as
Already did that today, twice.
Instead, they are shifting to Roadhouse, LongHorn, Chili’s and other chains they feel offer them a better deal when they go out to dinner.
It’s a steep fall for Outback, which defined the casual dining steakhouse model in the United States. Founded in 1988, customers jumped on Outback’s cheap, juicy sirloin steaks and deep-fried onion blossoms during the 1990s and 2000s.
But Outback’s mistakes and competitors’ innovative strategies have tipped the power order in the restaurant steak wars. Outback hiked prices too high, relied too heavily on promotions to draw diners, and cut costs too far. Customers and analysts alike say food quality suffered, table service slowed and restaurants became dingy. Outback is also more expensive: The chain’s check average was $29 last year — $6 above Roadhouse and $2.50 more than LongHorn.
>perfected it first time using meme-carbon steel wok and a sea of oil
You fuckers lied to me, you suck
roice
As always I’ll take pics of the winning order and share my opinions on it.
Menu: https://modpizza.com/menu/
I have a bigger container which I'm about to clean. Might halve this puppy for better results since it won't be brined over night
(Will absolutely fuck your tooth enamel though)
In exchange, I want to tell you that I found out on the same trip that Walmart now carries Teddie peanut butter, at least my local one does.
My mom used to buy this at Hannafords in normal glass jars, she and my sisters liked smooth and Dad and I liked super chunky so she would get both, now they have it in Walmart in big plastic jars.
Sadly I didn't see any unsalted but the salted version is probably what most of you will like better anyways.
The special thing about Teddie is it's just peanuts.
The salted version has ingredients list on the label: peanuts, salt.
It's like grinding your own peanut butter except you don't have to and just pay slightly more than for the stuff with the weird oils and corn syrups and sugar.
Enjoy!
And discuss angrily if you like smooth or chunky.
>sucks the cheetos dust off of his fingers
>extra mayo
>eats pizza with his hands
>mild anything
>'my favorite drink is water!'
>wipes his tears while dicing onions
>white wine
>MSG
>himalayan salt
>coffee with sugar
>'beer guy'
>thinks pan searing a steak makes him a good cook
this is a thread for french toast chads
My process is usually
>season the beef
>brown
>cook other shit
>combine and pour in wine and stock
>cook
>take out beef and vegetables and reduce
But because I reduce the liquid, I can't season the liquid as strongly as I'd like when cooking the beef so the beef is often not very salty and sometimes I feel like it lacks internal flavour/tenderness because of it
Often I end up with bland beef chunks
How do I fix this? Do I just need to season the beef very strongly before I brown it? Or cook the beef in a smaller volume of saltier liquid?
So a while ago my friends and I came up with a stupid fucking idea. After one of the brave bastards went ahead and tried to make some mountain dew apple mixed drinks with the cans no one wanted to drink, and they were something foul. That led to the morbid curiosity to actually go ahead with the Mountain Dew cocktail chart in pic related, and see how they stacked up.
I, being the only one who doesn't drink, was assigned as record keeper and the one pouring the drinks, an unfortunate mistake that would only continue in future meet up nights. I have since learned in the last year I should only mix drinks for my friends and never for anyone else.
Needless to say, it was a terrible idea, and incomplete, but here was the general synopsis:
>Voltage is fucking garbage, no matter what. Only thing worse than it so far we've tried is the apple flavor.
>Cherry is about on par with Baja Blast, more as a novelty but it stands on its own.
>Cherry also had by far the best colors. Very pretty looking
>Default is still the best.
>Vodka is awful in mountain dew
>Tequila isn't much better, though I think my friends aren't the biggest fan of tequila so that might've been part of it
>Rum works really well, and like with cherry it had the best colors
>Whiskey was good, though the kind we had had a strong vanilla-ness to it, and probably overpowered the mountain dew a bit
>Rose Wine is the least offensive thing to mix with mountain dew, usually either entirely masked or very subtle change compared to the mountain dew.
>I, personally, learned you apparently aren't supposed to use the full cup when pouring people alcohol. You asked for a glass of wine, I'm going to give you a full glass of wine.
>Alcohol tolerance varies greatly between my friends. One passed out a third of the way through. Another was pissed when he drank all this garbage and wasn't even drunk enough to be pleasantly buzzed. Third friend sits somewhere in the middle.
My brother in Christ; in the Year Of Our Lord 2025, you are trying to sell me a two hundred dollar (yeah taxes blah blah) fork and knife set.
What kind of an asshole shows up to dinner EVEN AT HOME with a fork and knife set in a box?
What kind of moron pays $200 for a dinner set for one, sans fuckin plate and goblet?
Try, please try, to sell me on a value other than "please observe my massive throbbing veined wallet".
Acid etched fake damascus britbong stainless with some moly in it. Oh and the name is poetic.
Betcha some asshole like Drake has one.
>small girl portion
alfredo, check
>best noodle
tortellini, check
>best protein
shrimp, check
take that spaghetti simps and ziti zilches
>drink one of these
>feel thirsty 30 minutes later
>drink another one
>still feel thirsty
>drink a third
>See that these things are absolutely loaded with sodium
Have you lads ever been japed by a food?
amiright fellas?
Proper steak pie after playing footy corr gerrin
:(
Clarity edition
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Previous thread:>>21247925
>cuban style bread
>mustard
>pickles
>mojo pork
>corned beef
>sauerkraut with caraway seeds mixed with thousand island dressing
Not to eat of course, but this way, I have peak bananas for more than two days.
I've wanted to make this fancy meal for a while, but I'm not sure what kind of bechamel sauce to make.
>Brussel sprouts with bacon, balsamic vinegar, optional onions/mushrooms/garlic, pan fried
>Sweet potato gnocchi, simple recipe
>White or green bechamel sauce to lay the gnocchi on, topped with gruyere/parmesan (undecided on best cheese)
>Sliced baguette with black garlic butter
So I need a better bechamel recipe. I've never made it before, no idea how to adjust it for a gnocchi sauce. I could infuse it with blended mushrooms or spinach and herbs for flavour? and what spices to add? what about cheese to melt in?
I want something with wooden or metal handles, no huge bolsters (I like the pinch grip), and I don't care about something holding an edge until the end of time because I can sharpen them myself and I don't want to deal with a chipped knife.
Any ideas or suggestions? I'm thinking Victorinox or Global but I'm not sure, I was considering Lamson but I'm uncertain. I kind of wanted to try Wusthof but their stuff is made in china.
I'll start with salt, since salt goes good with everything
Anyway. I found myself just drinking frothed milk occasionally. I'd put in a squirt of 1883 syrup in it and it's a nice sipping experience.
Side I was thinking spinach or rustic rosemary potatoes.
If potato puree then no rustic potatoes, same for spinach, obviously.
There are few things better than a cold drink on a hot summer day, but with energy costs and refrigeration-related carbon emissions increasing every year, it’s high time humanity came up with a better, more eco-friendly way of chilling beverages. Enter Delta H Innovations, a London-based startup that claims to have developed the world’s first self-cooling aluminum can. Codenamed ‘Cool Can’, this intriguing invention combines clever design with simple chemistry to make magic happen at the press of a button. The company claims that the Cool Can can lower the temperature of its liquid contents to about 6-7 degrees Celsius (42.8 – 44.6 Fahrenheit) and keep them cool for up to 45 minutes.
The Cool Can looks like a normal aluminum beverage can, apart from the large “power” button on the bottom. The base of the can acts as a hidden water container, and when the button is pressed, the water is released into the space between the can’s double aluminum walls. Embedded between the walls are proprietary salts, which, in reaction with the water, start to rapidly cool the beverage inside.
According to James Vyse, the Welsh founder of Delta H Innovations, it can take up to 10 minutes for the beverage to reach 6-7 degrees Celsius, depending on local temperature, but thanks to the can’s double-layer design, the contents remain cool for about 45 minutes. To let users know that their drink has cooled down enough, the Cool Can features a clever snowflake mark that turns from white to blue when the temperature of the can drops low enough.
https://www.odditycentral.com/news/finally-company-creates-worlds-first-self-cooling-beverage-can.html
Basically I live in a tiny studio with plug-in electric hot plates which are awful, they're the kind where you turn a knob to a certain heat and it'll turn off and on trying to get to it, meaning temperature oscillates and it's hard to maintain a certain level of simmer. Even worse, the longer it stays on, the same knob setting suddenly becomes much less hot, so you have to incrementally adjust it higher.
This is really annoying for long simmers of say an hour because you have to constantly keep an eye on it and fiddle with it.
I'm wondering if cheap induction plates can at the very least stick to a certain temperature relatively well? That's really all I want, I don't need fast boiling times and I don't care about things like noise.
>not look like ginger
>non alcoholic
What is a ginger ale exactly?